Team FCTC was selected in October and has practiced daily to hone their skills.

“It’s been a rough few months,” said Quintin Pearson, team captain. “Between school, working in the industry and daily team practice, family time was limited. Our hard work came to fruition when the announcement was made.”

Chef Scott Bennett, FCTC culinary supervisor, was student team coach. “Teams compete against a set of standards, consisting of a skills component and a cooking session culminating in a four-course meal with accompaniments,” said Bennett. “Each entry is an original and judged on presentation, flavor, marketability and originality by certified American Culinary Federation judges.”